Soy-Braised Chicken
A community recipe by CobyNot tested or verified by Nigella.com
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Place chicken breast side up, in a saucepan that will fit it snugly and that has a tight fitting lid. Add all the other ingredients and place over a medium heat. Bring to boil, reduce heat, cover with lid and cook for 30 minutes. Remove the lid, turn the chicken over, cover and cook for 15 minutes more. Remove from heat, allow to stand, covered, for 15 - 20 minutes to rest before serving. Chop chicken into pieces and serve with steamed rice and greens of your choice - drizzle the cooking liquid over the top:)
Place chicken breast side up, in a saucepan that will fit it snugly and that has a tight fitting lid. Add all the other ingredients and place over a medium heat. Bring to boil, reduce heat, cover with lid and cook for 30 minutes. Remove the lid, turn the chicken over, cover and cook for 15 minutes more. Remove from heat, allow to stand, covered, for 15 - 20 minutes to rest before serving. Chop chicken into pieces and serve with steamed rice and greens of your choice - drizzle the cooking liquid over the top:)
Introduction
I like to serve the pieces of chicken with steamed rice and choy sum. This recipe comes from 'Campion and Curtis in the Kitchen'. It's a great one for people who like to not eat the skin of chicken as the meat's so well flavoured:) Though I do eat the skin;)
I like to serve the pieces of chicken with steamed rice and choy sum. This recipe comes from 'Campion and Curtis in the Kitchen'. It's a great one for people who like to not eat the skin of chicken as the meat's so well flavoured:) Though I do eat the skin;)
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
Metric
U.S.
- 1⅗ kilograms chicken
- 250 millilitres light soy sauce
- 250 millilitres chinese rice wine
- 250 millilitres chicken stock (I like salt reduced for this)
- 250 millilitres water
- 3 star anise (whole)
- 200 grams caster sugar
- 3½ pounds chicken
- 9 fluid ounces light soy sauce
- 9 fluid ounces chinese rice wine
- 9 fluid ounces chicken broth (I like salt reduced for this)
- 9 fluid ounces water
- 3 star anise (whole)
- 7 ounces superfine sugar
Method
Soy-Braised Chicken is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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